If you love finding new ways to use fathead dough, this recipe is going to be a game-changer! The classic taco ring has been around for years, traditionally made with refrigerated crescent rolls, but I wanted to see if I could make a low-carb version using fathead dough instead. After a little experimenting, I discovered it was not only possible but surprisingly easy! With just a couple of extra steps, this Keto Taco Ring came together beautifully, golden, cheesy, and packed with flavor.
And if you’re not following a Keto lifestyle, feel free to stick with the classic crescent roll version (Pillsbury will thank you!). Either way, this fun and delicious dish is sure to be a hit around your table.
Ingredients
1 recipe fathead dough or 1 tube refrigerated crescent roll dough
1 lb. ground beef
1 onion, chopped
1 clove garlic, minced
3/4 cup water
1 packet taco seasoning
1 8-oz. cheddar cheese, shredded
Garnishes: chopped tomato, chopped cilantro, jalapeno slices, salsa
Instructions
In a skillet, brown the ground beef with the onion and garlic.
Drain off the grease or use a paper towel to absorb the grease in the pan. Add the water and taco seasoning. Stir until combined. Simmer until the liquid cooks down and the meat mixture is thick. Thicker is better because you do not want the meat to have a lot of liquid in it when it is placed on the dough.
Meanwhile, prepare the fathead dough.
Roll the dough into a thin circle. Cut the dough into triangles, like a pie.
On a greased pizza pan, lay the triangles in a circle with the large side facing the center and the points facing outwards. You can overlap the triangles for better coverage when wrapping them over the filling.
Now that the triangles are formed, spoon the taco meat filling around the dough ring, leaving about 1/2″ between the edge of the center and the filling.
Top the filling with cheddar cheese.
Fold the pointed ends over the filling and tuck them under the center edge.
Bake at 350 degrees for 20 minutes.
To serve, slice the Taco Ring into pieces and top with cilantro, salsa, jalapeno, and sour cream.
If you like this recipe, you may also like the following recipes:
Keto (or Not) Taco Ring
Equipment
- Microwave
- 1 knife
- 1 large microwave-safe bowl
- 1 large skillet
- 1 Large spoon
- 1 Rolling Pin
- 1 pizza pan
- Cooking Spray
Ingredients
- 1 recipe fathead dough or 1 tube refrigerated crescent roll dough
- 1 lb. ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 3/4 cup water
- 1 packet taco seasoning
- 1 8-oz. cheddar cheese, shredded
- Garnishes: chopped tomato, chopped cilantro, jalapeno slices, salsa
Instructions
- In a skillet, brown the ground beef with the onion.
- Drain off the grease or use a paper towel to absorb the grease in the pan.
- Add the water and taco seasoning. Stir until combined.
- Simmer until the liquid cooks down and the meat mixture is thick. Thicker is better because you do not want the meat to have a lot of liquid in it when it is placed on the dough.
- Meanwhile, prepare the fathead dough.
- Roll the dough into a thin circle.
- Cut the dough into triangles, like a pie.
- On a greased pizza pan, lay the triangles in a circle with the large side facing the center and the points facing outwards. You can overlap the triangles for better coverage when wrapping them over the filling.
- Now that the triangles are formed, spoon the taco meat filling around the dough ring, leaving about 1/2" between the edge of the center and the filling.
- Top the filling with cheddar cheese.
- Fold the pointed ends over the filling and tuck it under the center edge.
- Bake at 350 degrees for 20 minutes.
- To serve, slice the Taco Ring into pieces and top with cilantro, salsa, jalapeno, and sour cream.
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